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Rice Sartù of split pea soup




Cipolle rosse di Acquaviva delle Fonti

1 unit


2 teaspoons

Grana Padano grattugiato

4 spoons

Pepe cayenne

4 teaspoons

Sale iodato

1 teaspoon

Menta fresca

1 spoon


1 unit

Panna fresca

2 spoons

Brodo granulare verdure

2000 grams

Piselli, senza baccello

300 grams


50 grams

Salame, tipo Milano

100 grams


200 grams

Primi Piatti da Italia - Campania

Rice Sartù of split pea soup

Rice Sartù of split pea soup

con carne con uova con lattosio ricco in ferro fonte di Vit C

pronta in

1 ora 30 minuti


fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Rice Sartù of split pea soup

The classic Neapolitan sartù slightly revisited my way.

Foto preparazione Rice Sartù of split pea soup

step 1

Prepare the vegetable broth, which is preferable to that of granular vegetables. Just put in the water a carrot, an onion, celery, bay leaf, parsley and zucchini. Add salt at the end.

Foto preparazione Rice Sartù of split pea soup

step 2

Cut the onion very thin and place in a saucepan with half the butter. Fry slightly, then add the rice and toast it well. Begin the risotto by adding a ladle of broth at a time.

Foto preparazione Rice Sartù of split pea soup

step 3

When almost done, add a last ladle of broth in which you have dissolved saffron. Turn off the heat and stir in cold butter and parmesan and let cool.

Foto preparazione Rice Sartù of split pea soup

step 4

Meanwhile, cook the peas. One half and add them to the risotto with the other half of the peas make the whipping cream all with cream and mint. Sift the cream to remove lumps and make it smooth.

Foto preparazione Rice Sartù of split pea soup

step 5

Keep a couple of tablespoons of peas aside for decoration. Add the eggs to the rice and put in small molds and bake at 220 degrees for 20 minutes.

Foto preparazione Rice Sartù of split pea soup

step 6

Finally cut the sausage into cubes. Serve with cream on the bottom and mini sartu the center, sprinkle with diced sausage, with peas kept aside and with a good pinch of cayenne pepper.

fabbisogno giornaliero
(per persona)

Main +

Calories 1517.29 kcal n.d.

Fat 27.28 g n.d.

Carbohydrates 264.44 g n.d.

Protein 68.08 g n.d.

Fibers 3.74 g n.d.

Water 158.91 g n.d.

Ashes 2.92 g n.d.

Sugars 6.4 g n.d.

Starch 36.45 g n.d.

Minerals +

Calcium 151.08 mg n.d.

Sodium 1118.25 mg n.d.

Phosphorus 274.47 mg n.d.

Potassium 433.01 mg n.d.

Iron 5.15 mg n.d.

Magnesium 52.44 mg n.d.

Zinc 2.63 mg n.d.

Copper 0.31 mg n.d.

Manganese 1.01 mg n.d.

Selenium 14.25 mcg n.d.

Fluorine 0.53 mcg n.d.

Vitamins +

A 139.02 mcg n.d.

B1 0.5 mg n.d.

B2 0.24 mg n.d.

B3 3.29 mg n.d.

B5 1.5 mg n.d.

B6 0.43 mg n.d.

B9 112.53 mcg n.d.

B12 0.14 mcg n.d.

C 49.19 mg n.d.

E 0.77 mg n.d.

B12 added 0.11 mcg n.d.

D 0.46 mcg n.d.

K 19.86 mcg n.d.

Total choline (Vit. J) 53.77 mg n.d.

Lipids +

Monounsaturated 6.99 g n.d.

Polyunsaturated 2.25 g n.d.

Saturated 10.49 g n.d.

Cholesterol 106.14 mg n.d.

unsaturated 9.22 g n.d.

Amino acids +

Phenylalanine 0.73 g n.d.

Isoleucine 0.76 g n.d.

Histidine 0.42 g n.d.

Leucine 1.37 g n.d.

Lysine 1.15 g n.d.

Methionine 0.39 g n.d.

Tyrosine 0.63 g n.d.

Threonine 0.64 g n.d.

Tryptophan 0.18 g n.d.

Valine 1.01 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio